Mexican White Bean & Roasted Tomato Salad

Recipe by Bergy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly oil a 10-inch square oven-proof pan and put in the onion, 1/2 tsp oil and 1/2 tsp vinegar.
  • Arrange the tomatoes, cut side up, on a 9x13-inch lightly oiled baking sheet, rub tomatoes with the remaining oil and salt well (or eliminate the salt to your liking).
  • Heat oven to 475°F and bake the onions for about 40 minutes and the tomatoes for about 1 hour.
  • Switch positions of the pans halfway through the baking.
  • Pour beans and their liquid into a saucepan add thyme, bring to a boil, reduce heat and simmer 3-4 minutes, stir.
  • Strain the beans over a bowl and reserve the liquid.
  • Place beans in a serving bowl and tap all the herbs from the strainer onto the beans.
  • Chop 8 tomato halves and stir into the beans along with the fresh basil and onions.
  • Moisten with a bit of the reserved bean water if you wish, season to taste with salt and pepper.
  • Arrange the remaining tomato halves around the edge of the salad in the serving bowl.
  • Serve warm or at room temperature.
  • Drizzle the balsamic vinegar over the salad and then serve.
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